2 bone-in rib-eye steaks, each 16 oz. and 1 to 1½ inches thick
2 tbsp olive oil
Kosher salt and freshly ground pepper, to taste
4 tbsp (1/2 stick) unsalted butter
4 fresh thyme sprigs
Instructions
Rub the steaks on both sides with the olive oil. Place the steaks on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to 1 hour. Season the steaks with salt and pepper.
Heat a large heavy pan over medium-high heat. Arrange the steaks in the pan and cook for 5 to 7 minutes. Turn the steaks over and top each steak with 2 tablespoon butter and 2 thyme sprigs, letting the butter melt over the steaks. Cook, basting the steaks with the melted butter, for 5 to 7 minutes or until done to your liking.
Transfer the steaks to a platter and discard the thyme sprigs. Cover loosely with aluminum foil and let rest for 5 minutes before serving.